Juan Ramon Alvarado Rodriguez of Brumas del Zurqui

Costa Rica | Brumas del Zurqui | Finca Don Jose | Caturra Natural

Upcoming Roast / 320g

$25.00

Costa Rica | Brumas del Zurqui | Finca Don Jose | Caturra Natural

$25.00

In stock

Roast Date Upcoming Roast

Size 320g 1000g

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Roast Date	320g	1000g
Upcoming Roast

Roasting on …

Your entire order will ship together once your coffee is roasted.

Pickup availability

80 Somersby Falls RD, Somersby NSW

Pickup unavailable today. Ready after next roast date.

This coffee’s roasted in our filter style — meaning it’s designed to shine as black coffee rather than with milk. That doesn’t mean you have to brew it as a pour-over though. You can make it however you like — espresso, moka pot, AeroPress or anything in between. We simply roast it a little lighter to highlight the bean’s origin flavours giving you a cup that’s clean, vibrant and full of clarity.

Lighter roasting keeps more of the natural acidity and sweetness intact which makes for a beautifully expressive black coffee. This coffee is best enjoyed without milk as it’s too acidic and the flavours don’t pair well once milk is added.

If you prefer your milk coffee with richer caramel, toffee or nutty flavours you might enjoy our espresso range more. Those roasts are taken a little darker to bring out deeper sweetness and balance beautifully with milk.

Origin and Sourcing

Varietal: Caturra

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Caturra is a dwarf mutation of Bourbon discovered in Brazil in the early 20th century. Its compact size allows for higher planting density and easier harvesting, making it a farmer-friendly choice. It retains much of Bourbon’s flavor characteristics but can be slightly less complex. It is commonly grown in Colombia and Central America.

Processing Method: Natural

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The natural process involves drying whole coffee cherries under the sun, allowing the beans to absorb flavors from the fruit as they dry. This results in a coffee with a heavy body, fruity sweetness, and complex flavors. It’s commonly practiced in Ethiopia and Brazil, where the climate is conducive to sun-drying.

Producer: Juan Ramon Alvarado Rodriguez

Farm: Finca Don Jose

Region / Area: Central Valley

Altitude: 1400–1800 MASL

Harvest Period: December – April 2026

Sourcing Partner: Cafe Imports

Roast Details

Roast Style: Filter

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Filter roasts are lighter with a shorter development time, designed to highlight clarity, acidity, and fruit-driven complexity — perfect for black coffee and filter methods. These roasts can also be used for espresso, especially if you enjoy brighter, more vibrant shots. Try longer brew ratios or turbo shots to tame acidity and bring out sweetness. Espresso roasts, on the other hand, are developed further to encourage deeper caramelization and Maillard reactions, producing richer, chocolatey, and nutty flavours that shine in milk and offer a fuller-bodied espresso. We don't usually roast omni (one roast for all brew methods) — in our experience, it tends to be a compromise that's average at both. But occasionally, for larger lots or versatile blends, we may do an omni roast to suit both black and milk drinkers.

Roasted On Machine: Roest P3000

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The ROEST P3000 is a compact powerhouse that redefines what’s possible in small-batch production roasting. With the ability to roast 1–3 kg batches in under 7 minutes and crank out over 25 kg per hour, it delivers serious output without demanding a full-time operator. Automation handles everything from preheating to cooldown, with between-batch protocols ensuring consistent conditions roast after roast. Its slim footprint and lightweight build make it perfect for roasteries where space is tight but precision and efficiency are non-negotiable. What truly sets the P3000 apart is its unmatched control and data richness. It features more than 18 sensors—bean, exhaust, drum, humidity, pressure, and even a first-crack microphone—paired with PID-controlled airflow, drum speed, and temperature. A built-in bean camera offers live visual feedback, eliminating the need for a trier and paving the way for future AI enhancements. Whether you’re dialing in new coffees or replicating profiles at scale, the P3000 brings the lab-level accuracy of the ROEST sample roaster into full production—effortlessly and repeatably.

Taste Profile

Tasting Notes: Brown sugar, jammy passion fruit, and cooked passion fruit with mild dark chocolate flavours. Lots of tangy acidity and syrupy sweetness.

Cupping Score: 88.0

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Our coffees are scored using the Specialty Coffee Association (SCA) protocol by Q Grader–certified cuppers. A score of 80+ qualifies as specialty grade — clean, well-processed, and high quality. 80–84 coffees are more common and often used in blends. 85–87 are brighter, more complex, and better suited for high-quality filter brews. 88–90 are exceptional, and 90+ coffees are ultra-rare, often Cup of Excellence (COE) winners — the best in the world.

Suitable with Milk? No

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Some of our light roasted filter coffees are bursting with bright, fruity acidity — think citrus, berries, or tropical notes. While these flavours shine on their own, they don't always play well with milk. The acidity can clash with milk's natural sweetness and creaminess, sometimes creating sour or chalky flavours.

Decaffeinated? No

Import into Beanconqueror

Costa Rica | Brumas del Zurqui | Finca Don Jose | Caturra Natural - When is peak flavour?

Medium Roast - Roasted on Roest P3000

About Brumas del Zurqui Micromill

Beneficio Brumas del Zurqui is a family micromill in Heredia, in Costa Rica's Central Valley, run by fourth-generation producer Juan Ramon Alvarado Rodriguez. Since 2003 the family has innovated processing methods, built out a cupping laboratory and roastery to hold quality, and processed cherry from their own and neighbouring farms including this Caturra lot from Finca Don Jose. Juan encourages the roasters who buy his coffee to "roast with intention and wake up feeling motivated, cheerful, and with a desire to live."

Central Valley

The heart of Costa Rica's coffee industry, with high elevation, volcanic soil and sharply defined wet and dry seasons - conditions that produce some of the country's best natural-processed coffees.

About the Caturra Variety

Caturra is a naturally occurring dwarf mutation of Bourbon, discovered in Minas Gerais, Brazil between 1915 and 1918 and selected for cultivation in 1937. Its compact size allowed far denser planting than the tall Bourbon it descends from, and it went on to become one of the foundation varieties of Latin American specialty coffee.

It keeps much of Bourbon's celebrated cup quality - clean, sweet, bright - while yielding more reliably. At 1,400-1,800 metres in the Central Valley, and given Brumas del Zurqui's meticulous natural processing, it turns exuberant: brown sugar, jammy passion fruit and dark chocolate over a tangy, syrupy cup.